1- Break the eggs and separate the white from the yolk.
2- Whip the yolks with a zest of lemon and some salt added and pour the mixture into a thick walled saucepan.
3- Heat over a low flame, and gradually add milk.
4- Mixing all the time, gradually add the 180g of caster sugar, then once melted, the corn starch.
5- When the cream starts to thicken and really top the wooden spoon, take off the heat and pour the contents into little serving dishes.
6- Leave to stand in the fridge for at least 2 hours.
7- Just before serving, sprinkle each small dish with caster sugar and melt under a red hot iron or grill until the sugar caramelises.